Preheat the oven to 350
Lightly grease an oven proof dish (I am using an oven safe skillet, a roasting pan works too). Place the pork into the dish fat side up (if you note that one side is fatter than the other) and sprinkle with kosher salt, sugar, pepper, onion powder and garlic powder. Drizzle the top with olive oil.
Place the pork into the oven to roast uncovered.
Check the meat after 40 minutes, when it is ready, it will have shrunk considerably, and feel almost hard on the edges. If it isn’t to this point, put back in the oven and check every 5-10 minutes until it is ready.
When ready, allow to cool enough to touch. Remove it from the pan (just set the pan aside, you’ll need it momentarily).
Using a large kitchen knife or a clever, cut the pork into small pieces and discard any bones.
You’ll notice that there will be some blackened and crusty pieces of meat and fat stuck to the bottom of the pan you cooked in.
Pour off any accumulated grease and then place the pan on the stove. Set the heat on high. Allow the pan to heat for about 3 minutes. Dip about ½ cup of the water that the chicken is cooking in and pour it in the pork pan, all at once. (This will make a great deal of steam and a loud racket).
Use a wooden spoon or spatula to scrape up the bits and pieces of everything in the pork pan. If you don’t have enough stock to do this, add another ½ cup.
Once you have everything cleaned from the pan, set it aside.